Karhi - Baisakhi special from Punjab Recipe

Name: Karhi - Baisakhi Special From Punjab Recipe
Yield: 4
Cuisine: Punjabi

Karhi - a traditional curry prepared with buttermilk and chickpea flour, served with steamed rice. Though it is served around the year yet on Baisakhi (harvest festival of Punjab) it is cooked especially.

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Ingredients For Karhi - Baisakhi special from Punjab Recipe

1 litre Butter milk -
0.5 litre Curd -
200 gm Chickpea flour (besan) -
1 nos Onion - big
as required Green chilies - according to taste
8 nos Garlic - cloves
2 inches Ginger -
5 nos Whole red Chili -
33 nos Fenugreek seeds - to seeds
0.1299999999999999 teaspoon Asafoetida -
as required red chili powder
as required Salt
1 teaspoon Turmeric -
3 nos Ghee - table spoons
as required For Pakoras
1 cup Chickpea Flour -
as required Salt
as required red chili powder
as required Oil For Frying

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Directions : Karhi - Baisakhi special from Punjab Recipe

STEP 1.Blend the buttermilk, curd and chickpea flour until it gets a smooth texture with turmeric and salt.
STEP 2.Make a fine paste of onion, ginger, garlic and green chilies. Mix this in the above blend.
STEP 3.Heat half a teaspoon of ghee in a pan or pot.
STEP 4.Add the fenugreek seeds and asafoetida.
STEP 5.Quickly pour in the blended mixture.
STEP 6.Stir. Add about half a litre of water.
STEP 7.Keep stirring on full flame until it boils.
STEP 8.Lower the flame and cook for an hour. Stirring occasionally.
STEP 9.Meanwhile beat the chickpea flour for pakoras with water. Whisk nicely until the mixture becomes light and fluffy. Add in salt and red Chili powder.
STEP 10.Heat the oil.
STEP 11.Pour about a tablespoon of batter with fingers in the hot oil to make round pakoras.
STEP 12.Once done, soak the pakoras to normal temperature water to soften.
STEP 13.Carefully take them out. Keep aside.
STEP 14.Now heat the rest of ghee in a pan. Add the whole red chilies and let them turn brown.
STEP 15.Pour this tempering on the karhi. Mix well.
STEP 16.Tenderly add in the pakoras. Cook the karhi for two minutes. Cover and switch off the flame. Let the pakoras absorb the karhi for 10 minutes .
STEP 17.Ready to be served.

Nutrition
value

1479

calories per serving

24 g Fat113 g Protein201 g Carbs12 g FiberOther

Current Totals

24 g Fat
113 g Protein
201 g Carbs
12 g Fiber

MacroNutrients

Carbs
201 g
Protein
113 g
Fiber
12 g

Fats

Fat
24 g

Vitamins & Minerals

Calcium
3155 mg
Iron
8 mg
Vitamin A
133 mcg
Vitamin B1
2 mg
Vitamin B2
4 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
563 mcg
Vitamin B12
10 mcg
Vitamin C
18 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
497 mg
Manganese
2 mg
Phosphorus
2704 mg
Selenium
75 mcg
Zinc
13 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe submitted for Festival of Flavours contest to Easy to Cook Recipes biteclub on Slurrp community

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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